Roasted Vegetable Flatbread Recipes
VEGGIE-LOADED FLATBREAD
Top a shop-bought flatbread with chickpeas, tomatoes, feta, olives and tahini for a pizza-inspired lunch or dinner. Make it vegan by swapping the feta for extra veggies
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping.
- Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season.
- Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.
Nutrition Facts : Calories 623 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 15 grams fiber, Protein 22 grams protein, Sodium 2 milligram of sodium
ROASTED VEGETABLE FLATBREAD
Pull our Roasted Vegetable Flatbread out of the oven tonight and serve up something spectacular. With cauliflower and squash, this flatbread is delicious.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Toss vegetables with thyme and oil; spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 30 min. or until vegetables are tender and lightly browned, stirring occasionally.
- Spoon vegetable mixture into medium bowl. Add Parmesan and pine nuts; mix lightly.
- Spread bread with cream cheese spread; top with vegetables. Place on baking sheet.
- Bake 5 min. or until heated through.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
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